Development of Protein Fortified Puddings with Acceptable Sensory Properties for Older Adults

Development of Protein Fortified Puddings with Acceptable Sensory Properties for Older Adults

Author:

Castro, Thais

Department:

Department of Food Science

Program:

Food Science

Advisor:

Duizer, Lisa

Abstract:

Malnutrition is a serious problem among the older population; often it is associated with protein deficiency. Fortifying food with protein could help reduce the risk of malnutrition. Eight chocolate puddings fortified with soy and whey protein were developed using an experimental design. The nutritional and sensory properties of the puddings were evaluated. Different sensory methods were used including descriptive analysis (age 18-32, n=12), napping (age 18-35, n=15) and liking acceptance combined with check-all-that-apply (age 60+, n=61). Protein addition changed protein content and sensory properties of the food. The increase in protein decreased the liking scores. Differences in the way the older adults described and rated the puddings were also identified. The outcomes obtained from this study provided significant information about the sensory properties of the chocolate puddings. In order to develop puddings that will be well accepted by older adults, the amount of protein could not be higher than 6%.